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Tasty Multi Pot Pressure Cooker Recipes

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Description

Do you want to make delicious meals in no time? If you have a multi pot pressure cooker, the answer is yes! Multi pot pressure cookers are an efficient and convenient way to make flavorful and healthy meals in a fraction of the time it would take to make them in a traditional pot. Pressure cooking is a fast way to tenderize meats, infuse flavors, and cook soups, stews, and other dishes quickly and evenly. With a multi pot pressure cooker, you can even bake!

These multi pot pressure cooker recipes are sure to become some of your favorites. Ranging from hearty soups, to delicious one-pot meals, to creamy desserts - these recipes will make mealtime a breeze. Whether you are a novice or an experienced cook, these recipes are sure to please. Don’t be intimidated by the thought of using a pressure cooker – they are actually quite simple to use and make meal prep a breeze.

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced potatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup uncooked pearl barley

Instructions

1. Heat the olive oil in the pressure cooker over medium-high heat.
2. Add the onion and garlic and sauté for 3-4 minutes, or until the onions are softened.
3. Add the carrots, celery, potatoes, tomatoes, broth, oregano, thyme, salt, and pepper. Stir to combine.
4. Secure the lid on the pressure cooker and cook for 15 minutes.
5. Release the pressure and remove the lid.
6. Stir in the barley and cook for an additional 10 minutes.
7. Serve hot.

Equipment

You will need a multi-pot pressure cooker and a wooden spoon or heat-proof spatula.

Notes

This recipe is perfect for a busy weeknight meal. You can also prepare it ahead of time and freeze it for later use. To freeze, cool the soup completely and store in an airtight container for up to 3 months.

Nutrition: Per Serving

Calories: 205, Protein: 5g, Fat: 6g, Carbs: 32g, Fiber: 5g, Sugar: 3g

Recipe Tips

For a heartier soup, add 1 cup of cooked beans or diced cooked chicken. To give the soup a creamy texture, add 1/4 cup of heavy cream or coconut milk.

If you don't have pearl barley, you can substitute with quinoa, brown rice, or another grain. To make this recipe gluten-free, use gluten-free vegetable broth.

This soup is great served with a side of warm, crusty bread and a simple salad. Enjoy!


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